Vietnamese-Style Prawn & Avocado Summer Rolls with Peanut Dipping Sauce
These fresh and vibrant prawn rolls are perfect for a summery sharing dish. I’ve added some creamy avocado as a contrast to the crunchy vegetables (you can try mango instead if you like). The dipping sauce is optional, but it really does add an extra burst of flavour – add some chilli sauce if you like it spicy. The prawns can be swapped for cooked chicken or fried/baked firm tofu.
Method
In a small saucepan over a low-medium heat add a drizzle of oil and add the garlic. Whisk in the peanut butter, hoisin and lime juice. Stir in enough hot water (approx. 60-80ml depending on your peanut butter) until you have a smooth dipping sauce. Stir in the sesame oil and set aside to cool (it will thicken as it cools).
Prepare the rice noodles according to the packet instructions. Drain, toss through a little sesame oil and soy sauce (optional). Spread out on a large plate to prevent clumping.
Use a vegetable peeler to make ribbons of carrot. Bunch together (or roll up) and slice so that you have thin matchsticks.
Set out all of the ingredients in bowls so that they are easily within reach. Fill a large bowl with warm water (depending on your packet instructions). Working one at a time soak a rice paper wrap in the water according to the packet instructions (usually about 10-15 seconds). Lift out of the water, shake gently, then lay it carefully out onto a clean work surface.
Place 3 prawn halves in a line just above the centre and add a whole herb leaf in-between each. Nearer the closest edge to you, lay some lettuce, tear in some herbs, carrot, cucumber and a pinch or two of vermicelli noodles. Add spring onion, avocado and a little chilli. Fold the lower edge of rice paper up and over the lettuce and fold in the sides, roll tightly over the prawns, continue rolling until completely sealed. Repeat until all the filling ingredients are finished (you may have noodles left over).
Put the dipping sauce in a small bowl and top with a few chopped peanuts. Serve alongside the summer rolls for dipping.
Ingredients
- For the Summer Rolls
- 1 block of rice vermicelli
- sesame oil & a splash of soy sauce, to season (optional)
- 170g cooked, peeled king prawns, cut in half lengthways
- small bunch of mint, leaves only
- A few soft lettuce leaves (e.g. butterhead) leaves, stems removed, torn into pieces
- small bunch of coriander leaves, leaves only
- 1 large carrot, peeled
- ¼ cucumber, deseeded, cut into thin matchsticks
- 1 avocado, stoned, thinly sliced
- 2 spring onions, trimmed, julienned
- 1 medium-hot red chilli, deseeded, finely chopped (optional)
- 10-12 spring roll rice paper wrappers
- For the Dipping Sauce
- 4 tbsp smooth peanut butter
- 3 tbsp hoisin sauce
- 1 clove of garlic, minced
- ½ lime, juice
- 2 tsp sesame oil
- 1 tbsp salted peanuts, chopped (optional)